FEATURE RECIPE
Carpe Diem (left)

Carpe Diem

Andrew McDowell from Adelaide’s Crown & Sceptre seizes the day with this big, easy jug of fun (pictured left).

Serves 6



10   strawberries, hulled and halved
2 tbsp   vanilla sugar
90 ml   clear apple juice
30 ml   lime juice
150 ml   Martin Miller’s gin
8   basil leaves, torn
To taste:   Champagne or sparkling wine, chilled
To serve:   basil leaves and cucumber slices


1 Process strawberries, sugar and juices in a blender until smooth. Pour into a 1 litre-capacity jug over ice, add gin and basil, and stir. Top with Champagne or sparkling wine and serve over ice in tall glasses. Garnish with a basil leaf and a slice of cucumber and serve.


RECIPE Andrew McDowell, Crown & Sceptre PHOTOGRAPHY William Meppem STYLING Mia Asker

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